Turkeys are scattered out from the Pacific region, across the western part of the North Central Region, and in the South Atlantic Region

6Geographical Regions of Production (continued)

Swine pork production is predominant in the states of Iowa, Illinois, Indiana, Minnesota, and Nebraska

7Geographical Regions of Production (continued)

Bovine the most production comes from the southern and western states

8Geographical Regions of Production (continued)

Ovine the leading states in production are Texas, California, Wyoming, Colorado, South Dakota, Montana, New Mexico, Utah, and Oregon

9Geographical Regions of Production (continued)

Equine horses are everywhere however, there are not as many now as before 1929.

10The Importance of Livestock to the United States Economy

The average person in the United States consumes 48 pounds of beef, 29 pounds of pork, and 24 pounds of poultry each year.

We consume more meat than any other nation.

11Products Obtained from Livestock

Food/ Drink

Clothing

Tools/ Equipment

Medicines/ Vaccinations

12Career Opportunities in Animal Science

Laboratory technical support

Animal caretakers

Research scientists

Genetics and Animal Breeding

Population genetics

Molecular genetics

Genetic engineering

Reproductive management

Endocrinology

CloningEmbryo technology

Nutrition

Feeding programs

Nutrition/reproduction interactions

Nutrition/health/immunity interactions

Food Science

Product development

Food processing

Fermentation

Extension

Agriculture agents

4-H agents

Teaching (high school, junior college or university)

Feed/slaughter inspection Private consulting

http//www.ansi.okstate.edu/information/jobs.htm

www.hansenagriplacement.com

Student Assignment choose one of the careers listed on this screen or web site and research the education required for the position, the duties (responsibilities) involved with the position, and average salary of someone in that career.

13The Poultry Industry 14The Human, Poultry Relationship

The earliest archeological evidence reveals poultry was part of the human diet.

Today the average American consumes almost 90 pounds of chicken and 22 dozen eggs each year.

Poultry is considered a more healthy choice for consumption based on the fact that the level of cholesterol and fat is lower per pound compared to red meat.

15The Poultry Industry

The poultry industry includes the raising of chickens, turkeys, ducks, geese, game birds, and squab.

The largest segment is chicken production.

16Chicken Production

There are two parts of the chicken industry Broiler and Egg.

At one time most producers raised chickens for both meat and eggs.

Females were used for eggs and males for meat.

Today there are two different types of birds produced.

17Chicken Production (continued)

Selective breeding has developed birds that are thicker muscled and produce more meat.

Layers have been developed to produce eggs daily.

Layer birds are easily identified when placed beside meat birds, as they are more slender and convert much energy to egg production.

18Hatching the Chicks in the Broiler Industry

Eggs are hatched in large commercial hatcheries.

Eggs that are hatched have to be fertile, which means the hens must be bred by a rooster or AI.

Hens that lay eggs for hatching are housed in facilities with laying boxes, which are designed to keep the eggs clean.

19Hatching the Chicks in the Broiler Industry

It is essential for the hatching eggs to remain clean.

Any foreign material can contain millions of microorganisms.

Dirty eggs can not be used for hatching.

Washing or scrubbing of the egg will remove the protective coating and press the dirt into the pores of the egg.

20Hatching the Chicks in the Broiler Industry

After the eggs are sorted and fumigated to kill and remove harmful organisms, they are chilled.

Eggs are stored at 70 to 80 degrees until placed in the hatchery.

21Hatching the Chicks in the Broiler Industry

When the eggs reach the hatchery, they are incubated.

In commercial hatcheries the eggs are incubated in two separate rooms the sitting room and the hatching room.

After hatching the chicks are cleaned, dried, and placed in a warm environment.

22Hatching the Chicks in the Broiler Industry

At approximately one day old the chicks are vaccinated and debeaked.

Chicks are then shipped to Broiler producers.

23The Broiler Industry

Broilers are generally marketed at 6 to 8 weeks of age and weigh 3 to 5 pounds.

Most of the Nations broilers are produced in southern states.

The leading states are Arkansas, Georgia, and Alabama.

24The Broiler Industry (continued)

Most broilers are raised on contract.

This means the producer provides the house, utilities, and labor.

The company (Tysons) supplies the chicks, feed, medication, and other supplies.

The company pays the producer at the end of the grow-out period.

25The Broiler Industry (continued)

The first step in broiler production is hatching the chicks.

Breeder birds are selected for rapid growth, good feed efficiency, and heavy muscling.

They are usually white because white leaves no pigmentations on the meat.

26Processing the Broilers

Broilers are generally kept in the broiler house 7 to 8 weeks.

After this amount of time they are shipped to a processing plant.

At the plant birds are inspected as they are alive.

27Processing the Broilers

After inspection, the chickens are slaughtered, feathers removed.

The intestines and internal organs are inspected.

After all inspection is passed they are prepared to sale.

Legs, thighs, wings, and breast or franks, sausage, and bologna.

28The Layer Industry

The other large segment of the poultry industry is the production of eggs.

Layers are hens that have been selectively bred to produce more eggs than their ancestors.

The average layer produces 250 eggs per year.

Some layers produce white eggs, some produce brown.

29The Layer Industry

Layers in the United States are usually housed in cages within a large facility. Cages hold 2 to 12 birds.

As eggs are layed they roll onto a conveyer that periodically moves the eggs to a collection point.

30The Layer Industry

At the collection point they are placed in flats, refrigerated, and transferred to the processing plant.

The plant coats the eggs with mineral oil to prevent the escape of carbon dioxide, which helps keep the eggs from spoiling.

31The Layer Industry

The eggs are passed over an intense light in a dark room for inspection.

The eggs are then graded, packaged, and shipped.

32Turkey Production

Turkey production continues to increase in the United States.

Turkey meat is less expensive, and has fewer calories and less cholesterol than other meats.

Turkeys are the descendants of wild turkeys native to the United States.

Like chickens, most domestic turkeys are white and have been bred to produce much more meat than wild turkeys.

33Turkey Production

Turkeys can tolerate cold better than hot.

Most are produced by small operations of 30,000 birds or less.

There are two major ways of growing turkeys confinement and range.

34Turkey Production

Confinement turkey operations offer the advantages of environmental control of temperature and humidity.

Open range turkey operations are less expensive.

35Other Poultry Production

In some parts of the world ducks and geese make up a major proportion of poultry output.

In some ways these birds are easier to produce than chickens and turkeys.

They withstand harsh weather and are more immune to diseases, infections, and parasites.

Also, the feathers are used in goods.

36Other Poultry Production

Quail and pheasant are produced for gourmet restaurants and restocking wildlife areas.

37The Swine Industry 38History of Swine

It is believed that the majority of the breeds we now know are descended from the Eurasian Wild Boar (Sus scrofa).

Archaeological evidence from the Middle East indicates domestication of the pig occurs as early as 9,000 years ago, with some evidence for domestication even earlier in China.

Figurines, as well as bones, dating to the sixth and seventh millennia BC have been found at sites in the Middle East.

Pigs were also a popular subject for statuettes in ancient Persia.

From here the pig spread across Asia, Europe and Africa.

39History of Swine

One interesting point, while most livestock where utilized initially by nomadic peoples, swine are more indicative of a settled farming community.

The reason for this is simply because pigs are difficult to herd and move for long distances.

Pigs have become vital to the economy in parts of the world.

For example, there exists a "pig culture" in New Guinea as strong and complex as any African culture based on cattle.

40Pork Production

As producers and consumers of pork, the United States ranks behind Asia and Europe.

Every year Americans produce over 85 million head of hogs.

In terms of meat, pork production and consumption ranks second only to beef in this country.

41Pork Production

Pork is distributed throughout the country.

Much of the pork produced comes from the mid western states of Iowa, Illinois, Indiana, Minnesota, and Nebraska.

These are the states that produce corn, the major grain fed to swine.

Also there are large numbers of pigs in the South.

42Swine Cuts 43Breeds of Swine

There are not as many breeds of hogs as there are breeds of cattle grown in the United States.

Breeds are categorized as mother or sire breeds.

44Breeds of Swine

The sire breeds, such as the Duroc and the Hampshire, characteristically grow rapidly and produce well- muscled , meaty carcasses.

The mother breeds include Landrace and Yorkshire, which have a large number of pigs per litter and produce greater amounts of milk.

45Landrace

Originated in Denmark

Drooped ears

Known for their maternal instincts

White

Long

Flatter-topped than other breeds

46Berkshire

Originated in England

Black with white legs, snout and switch

Once kept at Buckingham Palace

Known for producing high quality meats

Erect ears

47Chester White

Originated in Chester County, Pennsylvania

White with drooped ears

Mothering breed

Known to produce large litters

48Duroc

Originated in the United States

Solid red

Drooped ears

Slight dish to the face

Excellent meat type hog

49Hampshire

Originated in the United States

Probably the oldest American breed

Black with a white belt

Small, erect ears

Well-known meat breed

50Hereford

Originated in Missouri

Developed from crossing Berkshires and Durocs

Red with white face, legs and underline

Medium-sized, drooping ear

Long neck

51Poland China

Originated in the US

Noted for ability to easily gain weight

Quiet dispositions

Black with white snouts, legs and switch

Generally poor mothers

Drooped ears

52Spots

Developed in Indiana

Black and white spots

Efficient feeders

Noted for rapid weight gain

53Tamworth

Originated in Ireland

Red in color

A noted bacon breed

Deep-sided

Well-arched back

Erect ears

Good mothers

Very active

54Yorkshire

Originated in England

White

Large, erect ears

Known as The Mother Breed

Produces large litters

Bacon-type hog

55Swine Breeds Test 56

Originated in England

Black with white legs, snout and switch

Once kept at Buckingham Palace

Known for producing high quality meats

Erect ears

57

Originated in the United States

Solid red

Drooped ears

Slight dish to the face

Excellent meat type hog

58

Originated in the United States

Probably the oldest American breed

Black with a white belt

Small, erect ears

Well-known meat breed

59

Originated in Ireland

Red in color

A noted bacon breed

Deep-sided

Well-arched back

Erect ears

Good mothers

Very active

60

Originated in England

White

Large, erect ears

Known as The Mother Breed

Produces large litters

Bacon-type hog

61

Originated in the US

Noted for ability to easily gain weight

Quiet dispositions

Black with white snouts, legs and switch

Generally poor mothers

Drooped ears

62

Originated in Denmark

Drooped ears

Known for their maternal instincts

White

Long

Flatter-topped than other breeds

63

Developed in Indiana

Black and white spots

Efficient feeders

Noted for rapid weight gain

64

Originated in Missouri

Developed from crossing Berkshires and Durocs

Red with white face, legs and underline

Medium-sized, drooping ear

Long neck

65

Originated in Chester County, Pennsylvania

White with drooped ears

Mothering breed

Known to produce large litters

66Market Hogs

Most market hogs produced are crosses of various breeds.

A Yorkshire female crossed with a Duroc sire provides a large litter, good milk, and fast, vigorously growing pigs.

Most crossbred pigs are healthier and do better than purebreds.

67Phases of the Industry

There are two phases of the swine industry farrowing and finishing.

The two can be separate or operated together.

Some producers prefer to raise only feeder pigs (pigs that are sold shortly after weaning).

Some prefer to buy feeder pigs and finish them as their only operation.

68Phases of the Industry

Most pigs are farrowed in climate- controlled houses where mother is kept in a pen to prevent her from injuring the pigs as she lies down.

Good producers make great effort to provide an environment that is clean, dry, and comfortable for the piglets.

69Confinement Operation

Pigs are generally weaned form the mother at six weeks, although they may be as young as three weeks or as old as eight weeks.

After weaning, the pigs are placed together in groups of similar size and age in what is called a confinement operation.

This means the hogs are kept in a pen together rather than running around.

70Confinement Operation

Sufficient space is provided for the pigs to be comfortable and to grow to their optimum potential.

The pigs should be finished at approximately 20 weeks.

Packers like to buy market hogs that weigh in the range of 220 to 260 pounds.

103Originated in Scotland,Resistant to cold, windy conditions,White, wool free faces Long wool type,Wool has a helical crimp Tend to be resistant to worms and footrot

A. Columbia

B. Cheviot

C. Dorset

D. Corridale

104A female sheep is termed a

A. Ram

B. Wether

C. Ewe

D. Lamb

105A male sheep is termed a

A. Ewe

B. Ram

C. Lambing

D. Mutton

106A Male sheep that has been castrated

A. Wether

B. Ewe

C. Doe

D. Suffolk

107Goats

The goat, along with sheep, were among the earliest domesticated animals.

Goat remains have been found at archaeological sites in western Asia, such as Jericho, Choga, Mami, Djeitun and Cayonu, which allows domestication of the goats to be dated at between 6000 and 7000 B.C.

However, unlike sheep, their ancestry is fairly clear.

108Goats

The major contributor of modern goats is the Bezoar goat which is distributed from the mountains of Asia Minor across the Middle East to Sind.

Unlike sheep, goats easily revert to feral or wild condition given a chance.

In fact, the only domestic species which will return to a wild state as rapidly as a goat is the domestic cat.

109Goat Breeds French-Alpine

French-Alpine

originated in the Alps

http//www.ansi.okstate.edu/breeds/goats/

110Goat Breeds Cashmere

Cashmere the fiber of kings, produced from the lowly Cashmere goat

111Goat Breeds Boer

The Boer is an improved indigenous breed with some infusion of European, Angora and Indian goat breeding many years ago.

This particular goat expresses excellent body conditioning

112Goat Breeds LaMancha

The LaMancha goat originated in Oregon by Mrs. Eula Frey from short-eared goats of a type found not only in LaMancha, but throughout spain.

excellent dairy temperament

an all-around sturdy animal that can withstand a great deal of hardship and still produce.

established itself in milk production with high butterfat.

113Goat Breeds Oberhasli

The Oberhasli is a Swiss dairy goat.

This breed is of medium size, vigorous and alert in appearance.

http//www.ansi.okstate.edu/breeds/goats/

114Goat Breeds Saanen

The Saanen dairy goat originated in Switzerland, in the Saanen Valley.

Saanen does are heavy milk producers and usually yield 3-4 percent milk fat.

It is medium to large in size (weighing approximately 145 lbs/65kg) with rugged bone and plenty of vigor.

115Goat Breeds Toggenburg

The Toggenburg is a Swiss dairy goat from Toggenburg Valley of Switzerland at Obertoggenburg.

They are also credited as being the oldest known dairy goat breed.

116Goat Production

Pre breed CDT

Utilize teaser buck to induce estrus

Gestation is 134

At 100 days of gestation another CDT

At 6 weeks dehorn, castrate, and CDT kids

At 12 weeks wean (entirely separating kids and does move does to area where they may slowly dry up)

117Goat Production

Reproductive Physiology and efficiency is key in production of goat operation

Doe and buck conditioning is essential for selection of replacements

Both doe and buck should have good horn sets

118Goat Production

Does good body conditioning and femininity (no ribs, hooks, pins, showing no jaggedness or shoulder blades protruding no fish tail tits or other abnormalities fleshy straight back smooth overall appearance)

The term purebred means the animal is of one certain breed and has only that breed in its ancestry.

196Segments of the Beef Cattle Industry Purebred Operations

Purebred animals are eligible for registration which certifies the animal is purebred.

These cattle are grown for the production of calves used for market.

197Segments of the Beef Cattle Industry Cow- Calf Operations

This is the second phase of the beef industry.

The calves are weaned from their mothers and sold to the next phase of the industry.

Most of these calves are crossbreeds of purebred sires and dams.

A large portion of this industry is centered in the southern and western states.

198Segments of the Beef Cattle Industry Cow- Calf Operations

The mild winters of the south are ideal for calving.

In the west producers can take advantage of the vast amount of government lands that are open for grazing.

Often, cows are left on free range to have their calves and then rounded up, weaned, and sold.

199Segments of the Beef Cattle Industry Cow- Calf Operations

Calves are usually sold upon weaning.

They are weaned at about six to seven months in age (205 days).

They ideally weigh between 500 and 600 pounds.

At this age they are ready to begin feeding for market.

200Segments of the Beef Cattle Industry Stocker Operations

The next phase of the beef industry is the stock operation.

Stocker producers purchase the animals from cow- calf operations and sell them to feedlot operations.

The stocker provides a transition period for the calves between the time they are weaned to the final feedlot phase.

201Segments of the Beef Cattle Industry Stocker Operations

The calves are fed a ration, which is the amount of food necessary during a 24 hour period, that ensures they make sufficient gains in order to move to the feedlot phase.

It is not uncommon for feedlot owners to run stocker operations.

202Segments of the Beef Cattle Industry Stocker Operations

The trend of the industry has been away from the stocker operation as most calves produced today are at the ideal weight to go from the cow-calf phase to the feedlot.

203Segments of the Beef Cattle Industry Feedlot Operations

The feedlot operation is the final phase before the animals are sent to slaughter.

The animals are fed on high concentrate rations designed to put on the proper amount of fat cover.

A concentrate is a feed that is high in grain content.

204Segments of the Beef Cattle Industry Feedlot Operations

Many feedlots are situated in the Midwest because this section of the United States produces most of the grain.

It is usually more economically feasible to feed the animals there versus shipping the grain across the country.

An exception to this is the state of Texas.

205Segments of the Beef Cattle Industry Feedlot Operations

Texas has more feedlots than any other state.

When the animals are slaughtered, they are generally between the ages of 18 to 24 months.

The average slaughter weight is between 800 and 1500 pounds (1250 being the ideal).

206The Equine Industry 207The Human/ Horse History

Humans have used horses for food, transportation, work, and war as far back as history records.

Almost all civilizations at one time relied on the horse.

In the United States much of our history has been built around power supplied by horses and mules.

208The Human/ Horse History

The number of horses and mules in this country grew until the 1920s when the car, truck, and tractor caused a sharp decline in their numbers.

From that time until 1960, the numbers steadily declined.

Since the 1960s, however, the number of horses and mules in the US has increased dramatically.

209The Human/ Horse History

Today horses are classified as light, draft, or pony.

Within these classifications horses are classified by breed and blood line.

210Light Horses

Light horses are animals that weigh between 900 to 1400 pounds.

These horses are further divided according to use.

Gaited saddle horses and walkers are usually used for pleasure riding and show.

Driving horses are used to pull carriages.

211Light Horses

Stock horses are used all across the country to work cattle or other animals.

Race horses are used to compete with each other in one of the worlds largest spectator sports the horse races.

212Draft Horses

These animals weigh more than 1400 pounds and are commonly taller than 18 hands (but do not have to be tall).

At one time these animals provided the power for pulling heavy loads needed for the establishing of civilization.

Today they are commonly used for show.

213Ponies

These animals weigh less than 900 pounds and must be less than 14.2 hands.

While some are used for show, the majority of ponies are used as horses for children.

214Breeds of Equine 215Mustang

Originated in the United States

Classified as light horses

Usually 14-15 hands tall

Come in ALL colors

Original Cow-Pony, feral horses of the American west, tough

216American Quarter Horse

Originated in the United States

Classified as light horses

15.2-16.1 hands tall

Any solid color mostly chestnut

Most versatile horse in the World

217(No Transcript) 218American Saddlebred

Originated in the United States

Classified as light horses

15-16 hands tall

Black, bay, brown white markings on face and legs

Very showy, amiable, gaited

219American Standardbred

Originated in the United States

Classified as a light horse breed

14-16 hands tall

Any solid color

Developed as a trotter/pacer direct line can be traced to one male, Messenger

220Thoroughbred

Originated in England

Classified as light horses

Bred mainly for racing must be handled carefully

221Dutch Warmblood

Originated in Holland

Classified as a warmblood (light) horse

16 hands in height

Any color

Mix of Groningen and Gelderland breeds willing temperament

222American Warmblood

Originated in the United States

Classified as a light horse

Relatively new breed common crosses are Thoroughbred/Draft or Thoroughbred/ Warmblood

223Appaloosa

Originated in Spain, finished up in United States

Classified as light horses

Bred by the Nez Perce Indians third largest breed registry in the World

224Arabian

Originated in Arabia

Classified as light horses

14.3-16 hands in height

Bay, brown, chestnut, grey, or black

Large nostrils, long eyelashes, adapted to desert conditions one less vertebra than any other breed can carry more weight over longer distance than Thoroughbreds or Quarter horses OLDEST Purebred horse.

225Lipizzaner

Originated in Austria

Classified as a light horse

Mostly grey

Most famous horses from Spanish Riding School of Vienna performing haute ecole riding performing airs-above-the-ground

226Missouri Fox Trotter

Originated in the United States

Classified as light horses

Any color, usually sorrel

Natural ability for specialized gaits

227Morgan

Originated in the United States

Classified as a light horse

Bay, brown, black, chestnut

One common foundation sire, Justin Morgan of Massachsetts

228Paint

Originated in the United States

Classified as a light horse

Overos have NO whites crossing the spine Tobianos have white crossing the spine

ALL Paint horses must be sired by a registered Paint, Quarter horse, or Thoroughbred.

229Palomino

Originated in the United States

Classified as light horses

Gold coat white mane and tail NO markings

Not possible to breed true to color FIRST color registry

230Pinto

Originated in Spain and finished up in the United States

Classified as a light horse

Black and white in bold patches all over the body

Native American horse

231Tennessee Walking Horse

Originated in the United States

Classified as a light horse

Well known for two unique gaits the flat walk and running walk bred for comfort, good for the beginning rider

232Pony of the Americas (POA)

Originated in the United States

Classified as a pony

11.2-13 hands in height

Cross between an appaloosa and shetland

233Shetland

Originated in England

Classified as a pony

11.2 hands in height maximum

Popular with kids, very hardy, and gentle

234Welsh Pony

Originated in Wales

Classified as pony horses

13.2 Hands in height maximum

Very hardy, good trotters, good jumpers influence the trotters World wide

235Percheron

Originated in France

Classified as a draft horse

Grey or Black

Most popular cart horse in the World slight Arabian features in the face

To crush the food, increase surface area and allow enzymes to act on molecules

Carnivores need only to red

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